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Development of high-internal-phase emulsions stabilized by soy protein isolate-dextran complex for the delivery of quercetin.
Du, Xiaoqian; Hu, Miao; Liu, Guannan; Yan, Shizhang; Qi, Baokun; Zhang, Shuang; Huang, Yuyang; Li, Yang; Chen, Hao; Zhu, Xiuqing.
  • Du X; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Hu M; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Liu G; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Yan S; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Qi B; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Zhang S; Heilongjiang Green Food Science Research Institute, Harbin, China.
  • Huang Y; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Li Y; College of Food Engineering, Harbin University of Commerce, Harbin, China.
  • Chen H; College of Food Science, Northeast Agricultural University, Harbin, China.
  • Zhu X; Heilongjiang Green Food Science Research Institute, Harbin, China.
J Sci Food Agric ; 102(14): 6273-6284, 2022 Nov.
Article en En | MEDLINE | ID: mdl-35510347
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Quercetina / Proteínas de Soja Idioma: En Año: 2022 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Quercetina / Proteínas de Soja Idioma: En Año: 2022 Tipo del documento: Article